Seitan slices pizzaiola with sweet peppers

Ingredients

For 1 serving

• Seitan150 g
• Canned peeled tomatoes150 g
• Garlic1 clove
• Capers5 g
• Dried oreganoto taste
• Italian frying peppers150 g
• Extra virgin olive oil2 teaspoons
• Bread50 g
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Wash and dry the friggitelli, leaving them whole. Heat half the extra virgin olive oil in a pan over medium heat and sauté them for 8 minutes, turning often, until soft and blistered in patches; season with salt.
2. Meanwhile heat the remaining oil in another pan over medium heat with the peeled, crushed garlic for 1 minute, until fragrant.
3. Add the peeled tomatoes crushed with a fork, the rinsed capers, the oregano and a pinch of salt and cook for 8 minutes, until the sauce has thickened.
4. Cut the seitan into slices about half a centimetre thick, lay them in the sauce, spoon some tomato over them and cook covered over low heat for 5 minutes, until hot and flavoured.
5. Serve the seitan pizzaiola with the friggitelli and the bread to mop up the sauce.